Tuesday, April 29, 2014

Small & intimate cooking classes in my home

I've decided to do it. After much begging from my friends to teach them some of my sneaky tricks in the kitchen, I have finally juggled my family and found a few days each week in which I can hold cooking classes. I've booked our babysitter (my saving grace) Iva to watch the kids while I teach a small group of you how I feed my family!
We will make simple delicious healthy food that not only you will love, but the rest of the gang will love too!























These will not be classes where I show you how to make something look pretty on a plate (even though sometimes it will) my food is all about goodness, flavour and fueling our bodies and more importantly our children's growing bodies.























I'm starting small with two classes twice a week for a maximum of 5 people
Wednesday's from 11 - 2pm
and
Saturday's from  2 - 5pm
They will be held in my tiny kitchen in Paddington
Email me if you're interested and which day suits you better and I'll put you down on a list and then email you when I have 5 people for that class.























I would really love to doa class for teenagers/almost adults, so If your child is interested in food or if you want to give them some life skills in cooking, health and generally looking after themselves as they get older let me know.























The cost will be $130 per person (for adults classes) which will include hands on learning, tasting and taking home some of what we make, recipes and information of what we did on the day. The teenagers classes will be $50 for a two hour class at a time and date to be confirmed if any of them are interested.























The classes I will be looking at doing are:
Sweet treats
the benefits and uses of stocks
breakfast
lunch time
kids dinners
slow cooks
soups
stocking the freezer
frozen treats
foods for little growing bodies and brains
the basics of good nutrition for young growing minds and bodies























email me at mschoeps@aapt.net.au and I will forward all details on payments and dates when the first class will begin - make sure you tell me what it is you'd be interested in learning. Mx

©Michelle Schoeps 2014
All recipes and photos by Michelle Schoeps

Thursday, March 13, 2014

salt & vinegar chips


I'm always asked how I find the time to cook all these delicious meals for my family, when Iike everyone else, I'm so time poor. The answer is simple, I want to eat delicious easy food and I will not compromise on the health of myself, Max or my children. And really how hard is it to slice a potato fry it in a little coconut oil and sprinkle it with salt?


























Our dinner side favourite at the moment is my salt and vinegar chips. When given the opportunity to eat 'junk' salt and vinegar chips is it. For everyone! Now not only can we eat them, but without any guilt whatsoever! Paper thin slices of waxy organic potato cooked in 'stable' virgin coconut oil until golden and crisp then dragged through vinegar and freshly ground Himalayan pink salt. They are practically good for you!
We eat them at least twice a week with fish or steak and salad.  If I'm not looking they will disappear before I put them on the plates.








You'll need:
(serves 3 greedy kids and a few sneaky ones for the cook)

2 large great organic chip potato
I use organic dutch creams but there are a few others varieties that work just as well (ask someone at your local organic store or market).

1 cup of virgin coconut oil in a shallow small fry pan or deep skillet

Himalayan salt

balsamic or apple cider vinegar

grease proof paper


How to make them:
Wash your potatoes thoroughly / peel if you like (I don't bother).
Slice your potatoes in a food processor on the thinnest attachment or use a mandolin or if you can't be bothered cleaning anything after (like me) slice them very thinly with a sharp knife. If you don't plan on making them straight away keep them in water and then pat them dry with a clean tea towel just before cooking. Make sure they are paper thin almost see through.

On a piece of grease proof paper splash a little vinegar and grind a lot of salt (again depending on how salty you like them) then with a knife swirl the two around the paper so little salt and vinegar pearls are evenly dispersed (see photo's).

Warm your coconut oil in the pan till it's very hot but not smoking - test its readiness by dropping a thin piece of potato into it, if it starts sizzling straight away your ready to go. 
Do them in batches depending on how big your pan is. With tongs turn each chip so they evenly turn golden on both sides (like my photo) then drain them a little as you're pulling them out and drag them through the salt and vinegar so they are lightly coated. Then put in a bowl lined with greaseproof paper.

These are not supposed to be eaten hot they will get crisper as they cool.
Other delicious flavours you could try are..... plain Himalayan salt or rosemary salt (finely ground fresh rosemary and Himalayan salt together), sweet or hot paprika & salt, smoked salt and vinegar.



Warning - These are majorly addictive and totally guilt free.

*I'm looking at starting cooking workshops / classes in the not to distant future. If this is something you're interested in you could email me at mschoeps@aapt.net.au and I'll put your name down and when I find a location to hold them at I'll contact you and let you know they're beginning. I will start with lunch box's and healthy treats for morning's and afternoons, followed by stocking the freezer and easy healthy and delicious dinners for all ages. I'm also happy to come to your house for groups bigger than 10 or if you're really challenged in the food / cooking area I may even do the odd one off private cooking class.

©Michelle Schoeps 2014
All recipes and photos by Michelle Schoeps

Friday, January 17, 2014

Chicken in a pot and spicy meatballs - MSO Video



When I need to feed all five of us the same dinner chicken soup is about the only thing I know everybody will happily eat. And when I've run out in the freezer the next best thing is my chicken in a pot.
Super nourishing, so versatile and dead simple. The leftover chicken can be used in sandwiches the next day or for a chicken salad. My kids like their soup served plain with chicken rice and fresh peas or with tiny chicken meatballs. Made differently for the fussy and not so fussy.


Chicken in a pot 

Ingredients
1 pastured organic chicken (if making the chicken balls remove the breasts)
1 small onion or 1 leek
1 head of garlic
small bunch of parsley
a bay leaf
a couple of carrots peeled and halved
half a cob of corn
1 capsicum
splash apple cider vinegar
salt and pepper to taste
water
olive oil when serving

























Roughly chop your veg and stick them and your chicken in a pot, cover with water and then the lid and into an oven at somewhere between 120c - 150c for 3-4 hours. The lower the temp the longer i cook. Sometimes I'll put it in just before bed and leave it on 90c overnight till I wake in the morning.
Serve the clear soup with the falling apart chicken, any veg you can salvage from the soup and a sprinkling of freshly podded raw peas (when in season) and a drizzle of best extra virgin olive oil.


Chicken in a pot and spicy chicken meatballs from michelle Schoeps on Vimeo.


for something different I make the most basic chicken meatballs
my small fussy kids like them like this....

kids chicken meatballs
Ingredients:
1 chicken breast
1 egg
a handful of parsley
1 garlic clove
half a cup of freshly grated Parmesan cheese
little bit of salt and pepper




And for the teenagers and adults, like this....
Spicy chicken meatballs (adult version)
1 chicken breast
1 egg
a handful of coriander stalks and all
a garlic clove
1 teaspoon of cumin
1 teaspoon of sweet paprika
and chopped chilli as much or as little as you like - remembering the longer the chilli the milder the chilli
a good pinch of salt




Simply bring your clear soup to a boil and plop the teaspoonfuls of chicken mixture into the bubbling soup and in a minute or two they will rise to the top and ready to eat.
The mixture makes a lot, so depending on how many you're feeding you might want to freeze some of the uncooked mixture for the next time you defrost a soup.

Of course there's a thousand other things you can make with a stock, these are the two we eat most frequently with ours. And really I couldn't think of anything better to nourish our bellies.

Use the best ingredients you can afford. Try and only buy organic, local, ethically treated, pasture fed produce. Most importantly buy in season, that way you will get maximum flavour and goodness for a lesser cost.
Th choices we make for the most precious people in our lives now, will benefit their health in the future!

Michelle Schoeps Organic video's could only be made with a very generous team of people who find time in their busy lives and careers to help me out. Joshua Heath, Max Doyle, Megan Morton, Claire Evans, Sophie The, Jack Grayson, Songs, Madeleine Pacheco, Mazzy and my three little bears - Jemima, Frank and Wilco.
Soundtrack for MSO Video's by Songs - Boy/ Girl 


©Michelle Schoeps 2014
All recipes and photos by Michelle Schoeps

Saturday, December 28, 2013

Michelle Schoeps Organic Icypole video


The perfect summer sweet treat for little kids and big kids and my second MSO video
Easy and delicious frozen treats for kids of all ages


©Michelle Schoeps 2013
All recipes and photos by Michelle Schoeps


Thursday, November 7, 2013

Ice magic




When it's almost bedtime my kids have a habit of hassling me for dessert or something sweet. This is my go to every time and it brings back memories of my childhood when we used to get the 'real' (nasty) ice magic and squirt it all over a big bowl of ice cream.
This is delicious on so many different frozen treats, frozen fruit, really cold fruit, homemade ice cream or frozen yogurt or even homemade vanilla icy poles dipped straight in so it encases it with a chocolate shell - YUM! And you can add a few drops of peppermint oil or a little freshly brewed coffee to make different flavours.



It really is this easy...
Melt 1 tablespoon of virgin coconut oil to 2 tablespoons of dark 70% (we like it even darker) chocolate this is enough for two people, so double for four and so on. I sprinkle a little himalayan salt in to the melted choc/coconut for extra yumminess. Then all you do is spoon it over your frozen fruit and in a second it's crisp like a shell. I never thought ice magic could be so healthy!


©Michelle Schoeps 2013
All recipes and photos by Michelle Schoeps


Sunday, September 8, 2013

rhubarb cacao raspberry


I love a challenge. If one of my children refuses to eat something that's good for them, I'll make it my goal to get it into them in a sneaky delicious way.



Frank and eggs are not friends. So I've made it my mission to get them into her no matter what.
I've been known to add a raw egg yolk or two to smoothies or 'chocolate' milkshakes when she'll drink them. This week I was trying to think of nutrient dense yummy 'sweet' treats that would appeal to all three of my kids for afternoon tea, something that will get them through their homework and give them energy all the way till dinner.

My kids love chocolate mousse and jelly and frank likes custard (she just doesn't know it). So I thought I'd experiment with a vanilla and chocolate custard set like jelly with strawberries and raspberries on top who wouldn't like that?! 
My first batch went down a treat, the consistency of mousse with just a hint of sweetness and then tart strawberries and raspberries to finish it off. That was the test, the kids like them I'll put the recipe on my blog.



For our next go Frank suggested we put a layer of mushy sour raspberry on the bottom of the cup then the cacao (chocolate) custard mousse, let that set completely then finish with a layer of jelly, I decided it would be sour rhubarb jelly to cut the richness of the chocolate.
She is a girl after my own heart!

I made the custard from a recipe of Stephanie Alexander which I posted here.
I like her custard because it's has lots of egg yolks and it's relatively runny which works well when you're adding gelatine to set it. 
I substituted the sugar for rice malt and maple, you could also use cane sugar but only 3 tablespoons of one
*tip after I've made my custard I always pass it through a sieve - we don't want any bits of egg or         vanilla pods in our smooth creamy custard


If you're making the two tone custard you do this

make the custard as per the recipe then split the custard into two
putting half into a bowl and adding 2 tablespoons of cacao sifted and 1 tablespoon of maple syrup and whisk really well - this is for your chocolate custard

In a measuring jug put 100ml of the slightly cooled cacao custard and 1/2 - 3/4  tablespoon of great lakes unflavoured gelatine and whisk well so its very well combined (no lumps)
then warm the remaining cacao custard by stirring continuously till hot and then add it directly to the cacao custard with the added gelatine and whisk again thoroughly so its mixed really well (I pass it through a sieve because I'm a perfectionist

repeat the same process when adding the gelatine to the plain vanilla custard

pour this cacao custard into glasses and pop into the fridge - give them 30 min and then repeat the process with the other custard and then leave in the fridge till set.
if you're impatient waiting for it to set, like me, just pour the vanilla custard over the top and it should turn out something like mine.

top them with fresh strawberries and frozen raspberries bits.




















for the frankie's version

start by warming and mashing 1 cup of frozen raspberries in a pot until syrupy - I added a teaspoon of honey to sweeten it a bit

whilst that's cooling make your custard 

once cooked and thicken just slightly add 2 sifted tablespoons of cacao powder and an extra tablespoon of maple to it and whisk well

add 1 tablespoon of gelatine to the custard and mix really well - remember no lumps
if you're not sure pass it through a sieve

now in a glass or bowl put a tablespoon or two of raspberry on the bottom, followed by the custard/mousse so that it's filled halfway - put them in the fridge to set



now for the jelly
I made these a couple of posts back, super simple and very good for you recipe is here

I bought some rhubarb from the market this morning which will be perfect for this jelly

*all I did was chop the rhubarb up, poured 600ml of water, 2 - 3 tablespoons of honey, the zest of one
  orange and the juice of half an orange
  bring to the boil then simmered it for 30min
  strain and softly push all the liquid out of the mushy rhubarb, it will be clear and pink and gorgeous.
  then follow my jelly recipe and you're ready to put the final layer on your custard

let the jelly cool but not solidify and once your custard is set pour your cooled jelly into each glass and leave in the fridge till set firm.


eat for breakfast, afternoon tea or dessert - my kids aren't picky
This recipe is a labour of love and there are lots of different elements to it but so worth every spoonful.
And can I just say my daughter is a genius these tasted so good, I think we made a good team. x

©Michelle Schoeps 2013
All recipes and photos by Michelle Schoeps

Tuesday, August 20, 2013

my body is my temple



I'm a little obsessed with salads at the moment. If you follow me on instagram you will more than likely see me post pictures of them several times a week, this is because I'm on a mission to shed the extra 10kg I put on after the birth of Jemima almost 14 years ago and never lost. Clearly I don't have very good willpower when it comes to food because its taken me 14 years to get my shit together and find the inner strength to finally lose it!
Saying that I am not on a diet as such I am simply eating the cleanest possible way without any processed food whatsoever, grains, sugar etc, smaller portions 3 times a day.
Bland food doesn't do it for me, I can't eat lettuce leaves alone I need different texture's and flavours to keep me interested. So this is a rough base of the kind of salad I eat most days with the added bonus of a few delicious things that are on high rotation in my house every week. My perfect balance salad is one I make at least once a week or every time I make my chicken in a pot or bone stock.

my perfect balance salad

what you need and how its done:

a couple of handfuls of kale - lightly steamed and then cooled and chopped roughly
the same of cos or iceberg lettuce chopped roughly
1 carrot grated
a tablespoon of cultured veg
a little grated raw milk cheese - I like d'alpage
150g of poached chicken or leftover roast chicken or chicken from your stock chopped into bite size pieces
for the dressing I use a little apple cider vinegar and a little olive oil, salt pepper and chilli (optional)
prep all your ingredients and arrange in a bowl just like my photo
pour the dressing over and eat

and another salad that I love and so will you:

my crunchy sweet and sour salad:

what you need and how its done:

a couple of handfuls of crunchy salad leaves like baby cos or iceberg, rocket would be yummy too
1 carrot grated or peeled the whole way through into ribbons
half a granny smith apple sliced as finely as possible
a little raw cheese grated finely
a sprinkling of activated macadamias cut in half
dressed with the dressing above - apple cider vinegar, olive oil, salt pepper and chilli (optional)

My body is my temple.

©Michelle Schoeps 2013
All recipes and photos by Michelle Schoeps



Sunday, August 4, 2013

raw chocolates



I could make raw chocolates with my eyes closed, I literally haven't stopped making them for months.
I make them most weeks for my kids school lunches and last week I was coerced by my middle one to come to her school and teach her class how to make them. Last night I made 100 of them for girls and boys brigade wonder 101 charity fete today.


So its safe to say I'm chocolated out.
Because they're so easy I made recipe cards that we gave out with the chocolates, so the kids could go home and make them themselves.


ingredients;
100g loving earth cacao butter
6 tablespoons cacao powder
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
a decent pinch of Himalayan salt
2-3 tablespoons of maple syrup or rice malt
2 tablespoons of desiccated coconut
2 tablespoons of broken up bits of frozen raspberries or/as well, rice bubbles, ground or chopped nuts, frozen orange segments
silicone chocolate moulds or mini cupcake cases



dead easy, all you do is;


melt the cacao butter in a bowl over simmering water till liquid
add cacao powder, cinnamon, vanilla, salt and maple and whisk well till everything is well combined
turn the element off and add the coconut and mix again


take your moulds and put one teaspoon of your liquid chocolate into each individual mould and then a few frozen raspberry pieces, orange, rice bubbles or nuts and finally one teaspoon of chocolate on top to just fill the mould
pop the moulds onto a tray and into the freezer for 20min
remove de-mould and keep in the fridge


this week I'll be showing 4 year olds how to make them, next week I'm making something new.


©Michelle Schoeps 2013
All recipes and photos by Michelle Schoeps

Tuesday, July 30, 2013

ham, pea and lentil soup


I'm not a fan of your traditional pea and ham soup. This is my prettier, way more delicious version of it with the added bonus of lentils.

ingredients;
1 cup of beluga or french lentils - soaked for 1-2 days in filtered water then rinsed well and cooked in clean filtered water, strain, set aside.

for the stock
1 large ham bone (free range organic one if you can get your hands on one)
1 large onion cut in half
1 leek cut in half
a handful of baby tomatoes
and a bunch of parsley
a couple of cloves of garlic
a slug of apple cider vinegar
1/2 teaspoon of pepper
water to fill the pot - I use my 26cm Le Creuset round pot
all you do is
put everything in a pot cover with water till its a couple of cm from the top, put the lid on stick it in the oven before you go to bed on 90c and when you wake up just like magic your ham stock will be ready!

for the soup 
1 large leek - chopped finely
2 normal size carrots  - chopped finely
2 cups of fresh or frozen peas
1/2 cup of finely chopped parsley - chopped finely
2 cups of the cooked lentils

to put the soup together you do this
strain your stock through a sieve setting aside the ham bone and removing all the tender meat and breaking it up into small pieces (discard all the rest in the pot)
you should be left will a golden stock and all the delicious meat from the ham bone
bring it to a simmer and then it's as simple as adding the leek first, followed by the carrot, give this about 10-15 min to cook on the simmer till the carrot has softened then you pretty much throw in the peas, lentils and parsley cook for a couple of extra mins or bring it back to the simmer

serve in bowls with a little dried chili and a drizzle of best olive oil and some seeded Iggy's bread.

This soup is the bomb.


©Michelle Schoeps 2013
All recipes and photos by Michelle Schoeps

Tuesday, July 23, 2013

Jelly



As promised many weeks ago.....
In my ideal world I would eat like a Paleo. I try to incorporate most areas into our house on a day to day basis without being extreme. For example we always eat some animal protein/fat (pastured/organic of course) with any plant based foods. We drink only unpasteurised milk, use cultured butter, eat only organic fruit/vegetables that are in season, soak our lentils, rice and nuts. I limit processed sugars at home. If I'm making something that requires sweetness I use maple syrup, honey or unrefined cane sugar.
I try and make all the kids sweet treats and jelly just happens to be a new favourite!
It really couldn't be easier to make and it's so good for you and the flavours you can make are endless.

 Berry Jelly and Apple & Cinnamon Jelly

What you need:
500g of fruit of choice - frozen fruit works just as well as fresh
500ml water
1/2 vanilla pod - scrapped of its seeds
heaped teaspoon of cinnamon (apple jelly only)
1 tablespoon of sweetener of your choice - I would use rice malt or cane sugar because they are flavourless
a squeeze of lemon
1 tablespoon of great lakes gelatin

How to make it:
Cook everything together (except the gelatin) bring to a simmer and cook for 20min
Taste and adjust your sweetener if needed - my kids don't like it to sweet

Once ready pass it through a sieve being careful not to push the pulp through if you want a clear jelly, if you're not fussed push all the juice out.

Check that you have 500ml of liquid and bring to back up to a boil - turn off the heat and whisk in your gelatin till its all dissolved, then pour into your moulds.

My perfect dessert would be jelly with finely diced fresh strawberries and homemade runny custard.


©Michelle Schoeps 2013
All recipes and photos by Michelle Schoeps